5 New Restaurants to Try This Month

Miami’s culinary culture is on the rise, with new spots from homegrown talent and celebrity chefs popping up, it seems, every month. The five promising eateries below enter the scene just as the crowds arrive.

In the Raw
Located in South Beach’s chic yet relaxed South Pointe, Bar Crudo has a cozy café feel and a mostly raw menu from both land and sea, with a farm-to-table approach. The food reflects the chef’s and owner’s shared passion for simple ingredients that yield powerful flavors, and draws inspiration from cuisines in remote coastal communities. Standouts include pickled scallops with sumac and celery-root-saffron purée, octopus tentacles with sweet potatoes and vinaigrette, and the scallop ceviche with grapefruit. 40 South Pointe Dr., Miami Beach, 305-763-8508

Modern Chinese
The newest venture from chef and certified sommelier Richard Hales, the man behind Sakaya Kitchen, Blackbrick is a modern take on traditional Chinese food. Located in Midtown, it sports an intimate vibe with a dining room that seats about 50. Hales, who also developed kitchens in Singapore and Hong Kong, puts together an eclectic menu including dim sum and highlights such as house-made Chinese charcuterie, cornmeal congee with wok-fried marrow bones, handmade noodles, and whole lamb and pig. 3451 NE First Ave., Miami, 305-573-8886

Having a Ball
Samba Brands Management, responsible for the popular Sugarcane Raw Bar Grill, is opening a new concept, Bocce Bar, next door in the former Sustain space. The modern Italian restaurant takes a small-plates approach to traditional favorites like crudos and house-made pastas, as well as adventurous choices like crispy rabbit and farro pappardelle with wild boar. As the name suggests, diners can enjoy an afterdinner game on the patio’s bocce court. 3252 NE First Ave., Miami, 786-245-6211

Succulent Swimmers
After success in Brickell and South Beach, SuViche, a Peruvian-Japanese concept is branching out to Wynwood. The menu offers their most popular dishes, like the SuViche ceviche (whitefish ceviche with Japanese spices) and lomo saltado spring rolls (fried wontons stuffed with sautéed steak, onions, tomatoes, and lomo sauce). There are also funky takes on sushi, such as the Citrus Fire roll (tuna, cream cheese, mango, and jalapeño topped with lime and chili-pepper eel sauce), and Miami’s first pisco bar, with 12 types of pisco infusions with fruits, herbs, and spices. 2751 N. Miami Ave., Miami, 305-501-5010